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undergraduate thesis
Važnost lipida i njihov utjecaj na kvalitetu prehrambenih proizvoda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:050290
Ljiljanić, Tea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Ljiljanić, T. (2013). Važnost lipida i njihov utjecaj na kvalitetu prehrambenih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:050290

Ljiljanić, Tea. "Važnost lipida i njihov utjecaj na kvalitetu prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:050290

Ljiljanić, Tea. "Važnost lipida i njihov utjecaj na kvalitetu prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:050290

Ljiljanić, T. (2013). 'Važnost lipida i njihov utjecaj na kvalitetu prehrambenih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:050290

Ljiljanić T. Važnost lipida i njihov utjecaj na kvalitetu prehrambenih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:050290

T. Ljiljanić, "Važnost lipida i njihov utjecaj na kvalitetu prehrambenih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:050290

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Metadata
TitleVažnost lipida i njihov utjecaj na kvalitetu prehrambenih proizvoda
Title (english)Importance of Lipids and their Impact on the Quality of Food Products
AuthorTea Ljiljanić
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2013-10-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Lipidi su vrlo važni spojevi u ljudskom organizmu. Sudjeluju u velikom broju procesa koji se svakodnevno dešavaju u našem organizmu. Zaslužni su primjerice za transport nutritivnih sastojaka i vitamina topljivih u mastima, služe kao izvor energije za organizam, izgrađuju stanične strukture i slično. Osim što imaju veliku ulogu u ljudskom organizmu, važan su sastojak različitih prehrambenih proizvoda. Oni sudjeluju u određivanju kvalitete prehrambenih proizvoda kao što su senzorske karakteristike uključujući aromu, teksturu i boju. Lipidi su nestabilni te tijekom procesiranja i/ili skladištenja mogu podlijeći različitim kemijskim reakcijama što dovodi do degradacije lipida, a samim time i do kvarenja prehrambenih proizvoda. Poznavajući moguće negativne kemijske reakcije i njihove mehanizme moguće je spriječiti nastajanje negativnih promjena ili ih barem svesti na minimum.
Abstract (english)
Lipids are very important compounds in the human body. They participate in a number of processes that occur daily in our body and are responsible for example for transport of nutrients and lipophilic vitamins, as an energy source, build cell structures etc. In addition to playing a major role in the human body, lipids are important ingredients in various food products. They participate in determining the quality of food products such as sensory qualities including flavour, texture and colour. Lipids are unstable, and during processing and/or storage various chemical reactions can occur, leading to the degradation of lipids, and consequently deterioration of food products. Knowing the possible negative chemical reactions and their mechanisms we can help prevent negative changes or at least minimized.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:050290
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-01 14:42:33